Iced apple soup with ricotta mousse
Dessert with South Tyrolean Granny Smith apples
Difficulty: medium
Preparation time: 30 min
Style: modern
Apple: Granny Smith
Ingredients
Soup:
1½ South Tyrolean apples, Granny Smith or similar
125 g ice cubes
50 g purified syrup (undiluted)
Juice of ½ lemon

Ricotta mousse:
125 g ricotta
Juice of ½-1 lemon
30 g confectioner’s sugar
190 g cream
75 g egg whites
Soup:
3 South Tyrolean apples, Granny Smith or similar
250 g ice cubes
100 g purified syrup (undiluted)
Juice of one lemon

Ricotta mousse:
250 g ricotta
Juice of 1 ½ lemons
60 g confectioner’s sugar
380 g cream
150 g egg whites
Soup:
6 South Tyrolean apples, Granny Smith or similar
500 g ice cubes
200 g purified syrup (undiluted)
Juice of 2 lemons

Ricotta mousse:
500 g ricotta
Juice of 3 lemons
120 g confectioner’s sugar
760 g cream
300 g egg whites
hintner-2 Created by Herbert Hintner
Iced apple soup with ricotta mousse
Preparation
Peel and core 2/3 of the apples, core the remaining apples but leave the skin, cut apples into small slices, put into a blender with the other ingredients and purée.

Ricotta mousse:
Mix the ricotta with icing sugar and lemon juice. Whisk the cream and egg whites separately until both are firm, then blend the whipped cream followed by the stiff egg whites into the ricotta mixture. Take a colander, line with a tea towel and place the mixture inside to strain. Chill in the refrigerator for 3 hours.

Serving:
Pour the apple soup into chilled soup plates, form small dumplings from the ricotta mousse using a tablespoon and garnish with dumplings as desired.
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